Caracterización físico química del agua en el proceso de desamargado por método de fermentación del chocho (Lupinus mutabilis Sweet) en el campus experimental CEASA, provincia de Cotopaxi 2020 – 2021.
The purpose of this research is to characterize the physical, chemical and microbiological parameters of the water generated in the process of debittering by the fermentation method of chocho (Lupinus mutabilis Sweet) at the CEASA campus, and to determine the percentage of alkaloids present in the d...
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2021
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| 在線閱讀: | http://repositorio.utc.edu.ec/handle/27000/11039 |
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